VEAL STROGANOFF

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Veal Stroganoff image

My family loves this different take on stroganoff. This tastes good served over rice or noodles and a green salad. I've only used turkey Italian sausage, rather than pork, but I suppose the pork would taste nice as well.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons vegetable oil
1 1/2 lbs boneless veal stew meat, cut into 1 1/2 inch cubes
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
1/2 lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
1/2 cup dry sherry or 1/2 cup additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Steps:

  • Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.
  • Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.
  • In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.

Nutrition Facts : Calories 815.9, Fat 47.9, SaturatedFat 19.1, Cholesterol 200.4, Sodium 1076.3, Carbohydrate 18.6, Fiber 1.7, Sugar 5.2, Protein 49.9

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